Most of you know (I'm sure I mentioned it before) that I normally don't have the time to slave away in the kitchen, not if I can help it. I like to make quick, healthy (sometimes not so healthy) meals that take little effort and zero preparation. These cinnamon rolls do not fall into this category but sometimes I like to make special treats for my family. My husband has a special place in his heart (and stomach) for cinnamon rolls. He rated these a 10 on our usual 5 point scale. Other family members who tasted them mentioned that I should sell them because they are fabulous and taste just like store bought cinnamon rolls, the kind you buy from specialty bakeries.
This recipe does not require a lot of effort, but does need some preparation. On the plus side, the yeast does all the work for you. The special ingredient in those cinnamon rolls is the cake mix. Yes, I know it sounds crazy - a dairy, egg, and nut free cake mix!? You'd be glad to know that Dr. Oetker Added Touch White Cake Mix is one such product. The cake mix is what gives these cinnamon rolls that special bakery style flavour. I took those to my in-laws as an Easter treat. The entire tray was inhaled. Just make sure to slip your hands right away once you serve them otherwise you might lose it amidst the frenzy. Enjoy!
Dairy Free, Egg Free, Nut Free Decadent Cinnamon Rolls
Yields 12 Rolls (Serves 12)
3 1/2 teaspoons active dry yeast
1 1/4 cups warm water
1/2 box of dairy free, egg free, nut free white cake mix (about 1 1/3 cups)
2 1/4 cups all-purpose flour
1/3 cup dairy free margarine, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg (optional)
Glaze
1 cup confectioners sugar
2 tablespoons soy or rice milk
1/2 teaspoon vanilla
In a small bowl, dissolve yeast in warm water. Set aside for 10 minutes until foamy.
Meanwhile, combine the cake mix and flour in a large bowl. When the yeast mixture is ready add it to the dry ingredients. Stir with a rubber spatula until the dough comes together. Then slip your hands in some disposable gloves and turn the dough out onto a lightly floured surface. Knead until smooth, about 3 minutes. The dough should still be sticky but have no lumps or dry areas.
Using dairy free cooking spray, lightly grease a large bowl and place the dough in it. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.
In a small bowl combine brown sugar, granulated sugar and cinnamon. Set aside. Deflate the dough and turn it out onto a lightly floured surface again. Roll the dough into a 10x16 inch rectangle. Spread the melted dairy free margarine over the rectangle and sprinkle with the sugar and cinnamon mixture. Starting from one of the long sides, roll up the rectangle and cut into 12 pieces.
Grease a 9x13 inch baking pan with dairy free cooking spray. Place the cinnamon rolls snugly into the pan. Cover, set aside and let rise until doubled in volume, about 30 minutes. Preheat oven to 375 degrees. When rolls are ready, slip them into the oven and bake for 20 to 25 minutes, or until rolls are golden.
Combine confectioners sugar, soy milk, and vanilla in a small bowl with a rubber spatula. Add more soy milk to thin out to desired consistency. When the rolls are done immediately pour glaze on top and let cool for ten minutes before serving.
Nutritional Info (Per Serving)
Calories 282.12, Total Fat 7.8g, Cholesterol 0mg, Sodium 218.65mg, Potassium 95.19mg, Total Carbohydrates 49.45g, Fiber 1.43g, Sugar 25.37g, Protein 4.01g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
This recipe does not require a lot of effort, but does need some preparation. On the plus side, the yeast does all the work for you. The special ingredient in those cinnamon rolls is the cake mix. Yes, I know it sounds crazy - a dairy, egg, and nut free cake mix!? You'd be glad to know that Dr. Oetker Added Touch White Cake Mix is one such product. The cake mix is what gives these cinnamon rolls that special bakery style flavour. I took those to my in-laws as an Easter treat. The entire tray was inhaled. Just make sure to slip your hands right away once you serve them otherwise you might lose it amidst the frenzy. Enjoy!
Dairy Free, Egg Free, Nut Free Decadent Cinnamon Rolls
Yields 12 Rolls (Serves 12)
3 1/2 teaspoons active dry yeast
1 1/4 cups warm water
1/2 box of dairy free, egg free, nut free white cake mix (about 1 1/3 cups)
2 1/4 cups all-purpose flour
1/3 cup dairy free margarine, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg (optional)
Glaze
1 cup confectioners sugar
2 tablespoons soy or rice milk
1/2 teaspoon vanilla
In a small bowl, dissolve yeast in warm water. Set aside for 10 minutes until foamy.
Meanwhile, combine the cake mix and flour in a large bowl. When the yeast mixture is ready add it to the dry ingredients. Stir with a rubber spatula until the dough comes together. Then slip your hands in some disposable gloves and turn the dough out onto a lightly floured surface. Knead until smooth, about 3 minutes. The dough should still be sticky but have no lumps or dry areas.
Using dairy free cooking spray, lightly grease a large bowl and place the dough in it. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.
In a small bowl combine brown sugar, granulated sugar and cinnamon. Set aside. Deflate the dough and turn it out onto a lightly floured surface again. Roll the dough into a 10x16 inch rectangle. Spread the melted dairy free margarine over the rectangle and sprinkle with the sugar and cinnamon mixture. Starting from one of the long sides, roll up the rectangle and cut into 12 pieces.
Grease a 9x13 inch baking pan with dairy free cooking spray. Place the cinnamon rolls snugly into the pan. Cover, set aside and let rise until doubled in volume, about 30 minutes. Preheat oven to 375 degrees. When rolls are ready, slip them into the oven and bake for 20 to 25 minutes, or until rolls are golden.
Combine confectioners sugar, soy milk, and vanilla in a small bowl with a rubber spatula. Add more soy milk to thin out to desired consistency. When the rolls are done immediately pour glaze on top and let cool for ten minutes before serving.
Nutritional Info (Per Serving)
Calories 282.12, Total Fat 7.8g, Cholesterol 0mg, Sodium 218.65mg, Potassium 95.19mg, Total Carbohydrates 49.45g, Fiber 1.43g, Sugar 25.37g, Protein 4.01g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
